1. In a blender...pulse, crush and blend coffee cubes until a somewhat smooth consistency is achieved.

2. Add the syrup and liquor. Blend again.

3. Add just a little milk to the blender in order to liquefy the coffee mix for easier pouring. Set aside the rest of the milk.

4. Pour the blender mix into two medium size glasses. Then, continue pouring the remainder of the milk equally between both glasses. Voila.

I’ll eventually get my head out of those Parisian clouds.For now, I’ll go enjoy a good book and sip my espresso frappé. Ta Ta for now.Happy moments and flavourful wishes in all your kitchen adventures.Foodessa

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

FOOD FAIRY COUNTESSA

Once upon a time...my fairy FOODESSA gloriously came to life. Through her, my constant desire to share my kitchen's heart and curious escapades has come to light. Please join me on my exciting journey.